Spelt pasta with peas and ricotta

This easy spelt pasta with peas and ricotta is perfect for a workday lunch. Packed with beautiful greens and zingy flavours, you’ll be the envy of everyone in the office!



1.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Reserve 1⁄3 cup of pasta water, then drain pasta.
2.In a saucepan of boiling, salted water, blanch sugar snap and frozen peas for 2 minutes or until just tender. Drain and refresh in cold water. Halve sugar snap peas lengthways.
3.In a medium frying pan, heat oil on medium. Cook garlic for 1 minute or until fragrant. Add pasta to frying pan with reserved pasta water, peas, chickpeas, three-quarters of the ricotta, mint, lemon juice and half the rind. Cook for 1 minute until combined and heated through.
4.Serve pasta topped with remaining ricotta, feta, extra mint and remaining rind. Season with pepper.

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Artichoke hearts are the tender centres of the globe artichoke, which has tough petal-like leaves that are edible, in part, when cooked. (It is actually a large flower bud of a member of the thistle family.) Artichoke hearts are available fresh from the plant, or purchased in brine, either canned or in glass jars. Note